Combine the cooked spaghetti, Parmesan cheese, egg, and oregano.
Pat mixture into a 9-inch deep dish pie plate sprayed
with nonstick cooking spray. Spread the ricotta cheese over the spaghetti mixture.
In a large skillet, heat the olive oil over medium heat. Brown the ground beef with the onion and garlic, stirring frequently.
bell peppers and carrot. Cook for 5 minutes or until carrot is tender. Add
tomatoes and tomato paste. Cook until bubbly, stirring often. Cover and continue cooking, stirring frequently, for 5 minutes.
Spoon the sauce over
ricotta cheese. Sprinkle with mozzarella cheese.
Bake at 350° F.
Let stand for 5 minutes before serving.
Calories per serving: 397
Fat per serving: 21.1g